Preheat oven to 375°. Grease of flour muffin pans. In large bowl, place all ingredients except blueberries. Blend at low speed for 2 minutes; scrape side of bowl and mix at high speed for 6 minutes. Spoon batter into muffin cups, filling each 1/2 full. Add 6-10 blueberries to the batter in each cup, mixing in several and leaving some for top. Sprinkle 1 tbsp of crumb topping on to each muffin. Top with remaining blueberries. Bake for 20-25 minutes. Remove from oven and cool for 10 minutes, then turn out and cool completely.

Crumb topping: Mix all ingredients. Before adding berries to top of batter, sprinkle 1 tbsp of topping, then berries.